Blanch equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six ounces in all) one and one-half ounces of chopped shallots, and one-half ounce of spinach leaves. Drain, cool, press in a towel to expel water, and pound in a mortar with one tablespoonful of pressed capers, four ounces of gherkins, a garlic clove, and the fillets of four anchovies well washed.

Mix this paste with one and one-half pounds of butter; then add the yolks of three boiled eggs and two raw eggs, and finally pour in by degrees, two-fifths pint of oil. Strain through a fine sieve, put the butter into a bowl, and stir it well with a wooden spoon so as to make it smooth. Season with table salt and a little cayenne.

Use this butter to deck large fish, such as salmon, and trout; it is also used for smaller pieces and slices of fish.